My third recipe baked from the book THE SWEET MELISSA BAKING BOOK…
Carrot Cake with Fresh Orange Cream Cheese Frosting
Stop by Julie’s blog A LITTLE BIT OF EVERYTHING for the recipe.
I really enjoyed the taste of the cake. I was surprised how good it was...especially since it was missing the traditional components to a Carrot Cake...namely, the pineapple and coconut.
The frosting (for me) was a disappointment. I did not warm up to the orange zest in the frosting...I wish I had left it out...it's just what I prefer. For others it's a wonderful addition.
Differences...that's what makes the world go round!
Instead of making a layer cake, I decided to make mini-cakes and a mini carrot shaped cake. Here are FOUR VARIATIONS I created.
Mini Trifle Carrot Cake
Whip Cream and Cream Cheese Frosting is layered between pieces of Carrot Cake.
Mini Two-Layer Carrot Cake
Carrot Cake layered with Cream Cheese Frosting
Mini Two-Layered Frosted Carrot Cake
Carrot Cake with Cream Cheese Frosting covered with Walnuts
Mini Carrot Cake Stick
Carrot Cake Shape with Cream Cheese Frosting covered with Walnuts
The French Culinary Institute.
I was given a tour of this wonderful school. I’m tossing around the idea of attending FCI.
Gosh, if the price tag wasn’t so darn high, I would have enrolled already! Anyway, enjoy the photos…
As I waited for my tour, I took a few shots of the street from the window...here's one.
Check out this industrial stove! Love it!
I'm in love..I want that convection oven!
Kitchen Aid mixers...I've got one of these!
I also have the pasta attachement to make fresh pasta.
L’Ecole is where students of The French Culinary Institute’s Classic Culinary Arts Career Program impress guests with their cooking on a daily basis.
Don’t forget to visit the other Sweet Melissa Sundays Bakers’ creations on this recipe.
Peace in Baking,
Baking is my Zen…sweet nibbles for the soul